The present study investigated effect of salting and drying techniques on nutritive values of treated meat of Khashm El-Banat (Mormyrus niloticus Bloch and Schneider, 1801). Twenty six kilograms of the studied fish were evaluated after dividing them into two main groups named salted fish and non-salted depending on 20% brine used. Each salted fish and non-salted fish were divided into two subgroups and then one subgroup of both salted fish and non-salted fish was exposed directly to sun rays in Open Air (OA) and the other one was exposed indirectly to sun rays in Shade (SH). Results showed that drying technique of Khashm El-Banat in OA was quicker than that in SH. Protein content showed having high significance where non-salted fish had the highest values as 63.9% in OA and 61.4% in SH. Ash content also was highly significant where salted fish had the highest content as 17.8% in OA and 17.9% in SH. Drying technique in OA was not preferable for Khashm El-Banat, because it had a relative fat content which led to accumulate dust particles on the crusted surface of the dried fish.
M.O. Mohammed and A.M.H. Karrar, 2012. Effect of Salting and Drying Techniques on Treated Meat of Khashm El-Banat (Mormyrus niloticus) Collected from the White Nile in Sudan. Pakistan Journal of Biological Sciences, 15: 259-262.